Stuffed Potato Balls
2 lbs of Potatoes peeled and quartered
4 Tbs butter
1 egg slightly beaten
1/2 Tspn salt
1 Tbs cornstarch
1 packet of Sazón with Achiote (optional)
Picadillo (ground beef prepared)
Additional cornstarch to coat balls
Vegetable oil for frying
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Ingredients
- 2 lbs of Potatoes peeled and quartered
- 4 Tbs butter
- 1 egg slightly beaten
- 1/2 Tspn salt
- 1 Tbs cornstarch
- 1 packet of Sazón with Achiote (optional)
- Picadillo (ground beef prepared)
- Additional cornstarch to coat balls
- Vegetable oil for frying
Details
Servings 12
Level of difficulty Average
Preparation time 30mins
Cooking time 8mins
Cost Average budget
Preparation
Step 1
In a pot, add approx 8 cups of water and 1 1/2 tsps of salt add potatoes and bring to a boil until potatoes are fork tender. Drain and mash the potatoes.
Step 2
To the potatoes add the butter, the egg, 1/2 tsp of salt and the cornstarch as well as the Sazón packet. Mix all together and cool to room temperature.
Step 3
You can divide your mixture into approximately 12 parts however I used a large tablespoon to scoop out the potato unto my palm. Make certain that your palm is covered with cornstarch.
Step 4
Spoon the center with some filling (picadillo) in the center. Make certain that the ball is covered with potato.
Step 5
Coat the ball lightly with cornstarch and proceed with remaining mixture until 12 balls are complete.
Step 6
Deep fry in oil heated to 375 degrees until golden brown.
Remove and drain on paper towel.
Filling can be made from whatever foods you enjoy with potatoes.
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